Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2                 qt.. popped corn
  2               Cups  corn chips -- slightly broken
  1                Cup  Dry-Roasted Peanuts
     1/4           Cup  butter
  2              Tbsp.  Louisiana-Style Hot Sauce
  1               Tsp.  celery seed
     1/4          Tsp.  salt (optional)

Preparation:

In small bowl, place 2 cups popped corn; set aside. Combine remaining popcorn with corn chips and peanuts. In small saucepan, melt butter with hot sauce, celery seed and salt; pour over popcorn/peanut mixture, tossing gently to coat. Spread on l5x10-inch baking sheet. Bake at 350'F for 10 minutes. Remove from baking sheet to large serving bowl. Toss with remaining 2 cups popped corn. Serve immediately or store in airtight containe

Nutritional Information:

1714 Calories (kcal); 147g Total Fat; (73% calories from fat); 41g Protein; 79g Carbohydrate; 124mg Cholesterol; 2166mg Sodium